Lemon Pepper Chicken

Lemon Pepper Chicken

Lemon Pepper Chicken Skillet Recipe

If you are looking for a great chicken skillet recipe, try this easy creamy Lemon Pepper Chicken skillet! It’s easy to make and full of that zesty lemon flavor in every bite!

What you need to make this recipe:

Recipe Ingredients:

  • 1 lb. Box Spaghetti 
  • 4 Boneless Skinless Chicken Breasts (sliced in half lengthwise)
  • ½ Cup All-Purpose Flour 
  • 4 Tsp. Lemon Pepper (divided)
  • 1 Tsp. Onion Powder
  • 2 Tsp. Salt (divided)
  • 1 Tsp. Paprika
  • ½ Cup Grated Parmesan (divided)
  • 6 Tbsp. Olive Oil (divided)
  • 4 Tbsp. Butter
  • 4 Tbsp. Flour
  • 3 Tsp. Garlic (minced)
  • 1 ¼ Cups Hot Water 
  • 1 Tbsp. Better than Bouillon Chicken Flavor
  • 1 Cup Half and Half (or milk)
  • 2 Tsp. Lemon Juice
  • 1 Tbsp. Worcestershire Sauce
  • 1 Tsp. Lemon Zest (optional)
  • Garnish:
  • Grated Parmesan Cheese 
  • Parsley
  • Lemon (slices) 

Start by filling a stock pot ¾ full of water and bring it to a boil. Once it’s boiling, add 1 tsp. of salt and the spaghetti. Cook according to package directions. Drain then toss with 1 Tbsp. of Olive oil, and set aside.

 

In a shallow bowl, mix-together ½ cup flour, 2 Tsp. lemon pepper, salt, and onion powder. Slice the chicken breast in half lengthwise. Dredge both sides of each piece of chicken in the flour mixture and set aside.

Lemon Pepper Chicken
Lemon Pepper Chicken


In a large non-stick skillet on medium heat, add 4 Tbsp. Olive oil. Then place the chicken in the skillet and sprinkle each piece with Paprika. Cook until both sides are golden brown. Remove from the skillet and set them aside. 

Lemon Pepper Chicken

In a measuring cup, mix hot water with Chicken flavored Better than Bouillon and set aside.

In the skillet, turn the temperature down to medium-low and add 2 Tbsp. Olive oil and 4 Tbsp. butter into the chicken drippings. Once the butter is melted, whisk in 4 Tbsp. of flour to make a roux. Continue whisking and cook the flour for about 1 to 2 minutes then add in minced garlic. Let the garlic cook for about 1 minute. 

 

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Add the Chicken broth mixture, half and half, lemon juice, and Worcestershire sauce. Stir until combined and it starts to thicken. 

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Lemon Pepper Chicken

 

Add the chicken back into the skillet, sprinkle each piece with the remaining lemon pepper and about 2 Tbsp. parmesan cheese. Cover and let it simmer for about 5 minutes.

 

Remove from heat and serve over a bed of cooked spaghetti. Garnish with parmesan cheese, parsley and fresh lemon slices and enjoy!

 

Lemon Pepper Chicken

Bowls we used in this recipe

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Lemon Pepper Chicken
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Lemon Pepper Chicken

Lemon Pepper Chicken

This creamy Lemon Pepper Chicken Skillet is a perfect chicken skillet recipe! It’s quick and easy to make, and it’s bursting with flavor. So give this Lemon Pepper skillet a try and you’ll never go back to regular chicken dishes again!

  • Author: cookingwithshotgunred
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 6-8 1x
  • Category: Dinner, Main Course
  • Method: Skillet
  • Cuisine: Chicken

Ingredients

Units Scale
  • 1 lb. Box Spaghetti
  • 4 Boneless Skinless Chicken Breasts (sliced in half lengthwise)
  • 1/2 cup All-Purpose Flour
  • 4 Tsp. Lemon Pepper (divided)
  • 1 Tsp. Onion Powder
  • 2 Tsp. Salt (divided)
  • 1 Tsp. Paprika
  • 1/2 cup Grated Parmesan (divided)
  • 6 Tbsp. Olive Oil (divided)
  • 4 Tbsp. Butter
  • 4 Tbsp. Flour
  • 3 Tsp. Garlic (minced)
  • 1 1/4 cups Hot Water
  • 1 Tbsp. Better than Bouillon Chicken Flavor
  • 1/2 cup Half and Half (or milk)
  • 2 Tsp. Lemon Juice
  • 1 Tbsp. Worcestershire Sauce
  • 1 Tsp. Lemon Zest (optional)
  • Garnish:
  • Grated Parmesan Cheese
  • Parsley
  • Lemon (slices)

Instructions

  1. Fill a stock pot ¾ full of water and bring it to a boil. Once it’s boiling, add 1 tsp. of salt and then spaghetti. Cook according to package directions. Drain, then toss in 1 Tbsp. of Olive oil, and set aside.
  2. In a shallow bowl, mix together ½ cup flour, 2 Tsp. Lemon pepper, salt, and onion powder. Slice the chicken breast in half lengthwise. Dredge both sides of each piece of chicken in the flour mixture and set aside.
  3. In a large non-stick skillet on medium heat, add 4 Tbsp. Olive oil. Then place the chicken in the skillet and sprinkle each piece with Paprika. Cook until both sides are golden brown. Remove from the skillet and set them aside.
  4. In a measuring cup, mix hot water with Chicken flavored Better than Bouillon and set aside.
  5. In the skillet, turn the temperature down to medium-low and add 2 Tbsp. Olive oil and 4 Tbsp. butter into the chicken drippings. Once the butter is melted, whisk in 4 Tbsp. of flour to make a roux. Continue whisking and cook the flour for about 1 to 2 minutes, then add in minced garlic. Let the garlic cook for about 1 minute.
  6. Add the Chicken broth mixture, half and half, lemon juice, and Worcestershire sauce. Stir until combined, and it starts to thicken. Add the chicken back into the skillet, sprinkle each piece with the remaining lemon pepper and about 2 Tbsp. Parmesan cheese. Cover and let it simmer for about 5 minutes.
  7. Remove from heat and serve over a bed of cooked spaghetti. Garnish with parmesan cheese, parsley, and fresh lemon slices, and enjoy!

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Cooking with Shotgun Red

The popular YouTube Channel, “Cooking with Shotgun Red”, was created by television personality, entertainer, musician, comedian, and creator of the world- famous Shotgun Red character, Steve Hall. He loved to make people laugh, entertain, and he loved to cook. He started filming the cooking show in 2014 aboard the Miss Sheila Houseboat in Nashville, Tennessee.

             

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